mawil1013
Knows what a fatty is.
I bought an electric smoker and needed some temp and time's, for Cold and Hot smoking off sausages.
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Electric Smoker Temps
- Thread starter mawil1013
- Start date
IamMadMan
somebody shut me the fark up.
For health and safety reasons sausage should not be cold smoked unless it has a curing agent. If you are making the sausage, make sure you correctly follow the formulation.
For hot smoking sausage, simply cook with the smoker above 250° or higher.
To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F
For hot smoking sausage, simply cook with the smoker above 250° or higher.
To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F
mawil1013
Knows what a fatty is.
The electric cooker is new, but been Q'ing and sausage making since 1976, I've got Prague Powder, Just want to brush up on cold mostly, hot not really an issue, been doing that all along. New, will be cold and mostly wanted confirmation of what Low means to those doing the cold smoking, I want to dry out sausage a bit too. First batch will be Andoulle. I'm up on letting it dry overnight in fridge, prick holes in skin, rinse off with cold water after cooking etc...
SmittyJonz
somebody shut me the fark up.
Masterbuilts do better at max temp - 270/275*
What electric smoker? Some/most of the minimum temp settings might be higher than you'd want for true cold smoking.
mawil1013
Knows what a fatty is.
Maaterbuild 30" no window, 180 - 275F range.
IamMadMan
somebody shut me the fark up.
Cold smoking is usually below 90° for things like butter, cheese, eggs, spices, and so forth. I also cold smoke bacon, ham, and sausage then I gradually raise the temperature over time to a specific fishing temperature before preparing for the freezer, storage, or the final cooking temperature.
